Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Crust
8 1/2 ounces milk chocolate chips
8 1/2 ounces peanut butter, creamy
5 ounces corn flakes, crushed lightly
Mousse
12 ounces butter
12 ounces confectioners' sugar
2 ounces cocoa powder
5 ounces semisweet chocolate
4 pasteurized egg yolks
2 cups heavy cream
Ganache
1 ounce granulated sugar
2 cups heavy cream
20 ounces semisweet chocolate
Egg yolks
Crust: Line a 9 x 13-inch cake pan with parchment paper. Melt milk
chocolate in a double boiler. Stir peanut butter into melted
chocolate. Place crushed corn flakes in a bowl and stir
chocolate/peanut butter mixture over them, mixing well. Spread
mixture evenly into prepared pan and cool in refrigerator.
Mousse: Melt semisweet chocolate in a double boiler. Cream butter
and sugar in a mixer fitted with a paddle, beating until light and
fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and
add chocolate. Continue mixing and add egg yolks, one at a time,
beating well after each addition. Fold in heavy cream that has been
beaten to firm peak. Mix well to incorporate, leaving no white
streaks in the chocolate. Spread mousse over crust. Chill about 2
hours, until set.
Cut into desired size bars (1 x 4 1/2-inch cuts will yield about 2
dozen bars). with a sharp knife dipped in hot water. Place bars on a
cooling rack that has been placed over a clean baking sheet. If bars
are soft, place rack in freezer until ganache is ready. (Bars may be
completed at this time or coated with ganache.)
Ganache: Melt chocolate in double boiler. Mix sugar and heavy cream
in a small saucepan and bring mixture to a slow boil over low heat
(be careful not to scorch the cream). Pour cream over chocolate and
4th of July Recipes

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